Gungjung Japchae

Marinate the Beef Sirloin: In a bowl, combine the sliced Beef Sirloin with 15g Soy Sauce, 5g Minced Garlic, 5g Sesame Oil, and Black Pepper. Mix well and set aside for at least 15 minutes.

Prepare the Spinach: Blanch the Spinach in boiling water with a pinch of Salt for about 30 seconds. Immediately drain and rinse under cold water. Squeeze out excess water, then chop lightly and season with 2g Sesame Oil and a pinch of Salt.

Prepare the Eggs: Separate the Eggs yolks and whites. Whisk each separately with a pinch of Salt. Heat a lightly oiled non-stick pan over low heat and pour in the egg white mixture to make a thin crepe (jidan). Repeat with the egg yolk mixture. Once cooled, julienne the egg crepes.